Where is there a cold pot skewer in Beibei? Where is the cold pot skewer fragrant delicious?

Updated on delicacies 2024-07-01
12 answers
  1. Anonymous users2024-02-12

    Method: 1. Heat the butter in a wok, add 15 grams of Sichuan pepper, 25 grams of dried chili pepper, ginger and garlic and stir-fry until fragrant, then add the Sichuan spicy base and stir-fry until fragrant, pour in the rice wine and fry slightly. 2. Put the rest of the ingredients and the old soup into a wok and boil, and then cook your favorite food with a hot pot saucer to accompany the food, in fact, there are many ways to string incense, but the bottom of the pot is different

    According to the ratio of 5 kg of bone broth 1, 300 grams of Pixian bean paste (this is the main raw material), 200 grams of butter, 100 grams of rapeseed oil 2, 150 grams of dried red pepper (cut into small pieces of about 2 cm); 50 grams of Sichuan pepper 3, 3 tablespoons sugar; 150 grams each of dried ginger (sliced) and garlic cloves; 250 grams of green onions (two-and-a-half-inch long knots); 150 grams of spices (fennel, star anise, etc.); salt to taste; 1 tablespoon of chicken bouillon. Learn authentic practices and go to Chengdu for training.

    The heat of the stir-fry is very critical: 1. Heat the vegetable oil in the pan, wait for the vegetable oil to be cooked, and then add the butter, after the butter melts (turn off the heat), skip the dried pepper and pepper and scoop it up and set aside; 2. Stir-fry the sugar in the oil pan over low heat, and when the sugar melts and bubbles (note that the melted sugar begins to float on the top of the oil, the sugar bubble is golden brown at this time, and if it turns dark red or black, it will be fried) immediately stir-fry the ginger, green onion, garlic and large ingredients, and then add the flavor of Pixian bean paste; 3. Turn on the high heat, pour in the bone broth, add salt (put in the saltiness of the soup, slightly more important than the usual roast flavor) and chicken essence, after the soup is opened, put in the oiled dried chili peppers and peppercorns and turn to low heat and boil slowly for 10 minutes, then you can scald the dishes according to your preferences.

  2. Anonymous users2024-02-11

    There is a good one on Binjiang Road.

  3. Anonymous users2024-02-10

    Jintang Dou half a string of incense, opposite Airun Port, I went to eat a few times** It is also cheap, and the taste is also good! It's just that the façade is a little small!

  4. Anonymous users2024-02-09

    Ingredients: Ingredients: 1 tablespoon of chili oil, 2 teaspoons of soy sauce, 1 teaspoon of oil, 2 grams of Sichuan pepper powder, salt?

    Teaspoon, 8 grams of cooked sesame seeds, a small amount of chicken essence, 1 tablespoon of red oil, 3 grams of sugarMethod 1, after the chicken is cleaned up, add water to the pot, add ginger slices and green onion knots, turn off the heat immediately after boiling over high heat, soak for 3 minutes and then scoop up; 2. After taking out the chicken, put it in ice water to cool, and use a knife to change the knife into strips; 3. Put the oil chili, soy sauce, oyster sauce, Sichuan pepper powder, salt, cooked sesame seeds, chicken essence, red oil, and sugar in a bowl and mix thoroughly, put the chicken in another bowl, and pour in the seasoning. Learn the authentic bowl chicken practice and go to Chengdu to do good.

  5. Anonymous users2024-02-08

    All I know is that there is a cold pot fish in Qixinggang, Yuzhong District.

  6. Anonymous users2024-02-07

    After all, Chengdu is the birthplace of skewers, and it has gone through so many years of history!

    It's inconvenient to see your specific location, far and near.

  7. Anonymous users2024-02-06

    Prepare the ingredients:

    5000g of cooked vegetable oil, 1000g of lard, 1250g of Pixian watercress, 50g of liquor, 20g of black bean sauce, 2000g of chili pepper

    Sichuan pepper 200g, ginger 100g, garlic 150g, green onion 150g, rock sugar 100g, mash 100g, star anise 50g

    Sannai 30g, Cinnamon 40g, Cumin 100g, Grass Fruit 50g, Bayberry 30g, Vanilla 15g, Clove 5g, Thyme 50g, Citronella 30g

    Production method: Octagonal wrenched into small pieces, sliced into Sannai, cinnamon cut into small pieces, grass fruit pat and cut into small pieces, bay leaves cut fine, lemongrass cut into small pieces. Soak all the spices and peppercorns separately in water. Soak the spices and peppercorns thoroughly, drain and drain.

    Prepare 2 woks:

    Put one inside (watercress, green onions, ginger, mash, white wine, 25 grams, garlic, tempeh, rock sugar) and mix well.

    In another pot, cook the vegetable oil and lard and boil it to 7-8 oil temperature, slowly pour it on top of the mixture, and stir it until the oil is finished. Then bring the pot to the stove and stir-fry slowly over low heat, stir-fry the bottom of the pot constantly to avoid sticking to the pan, and add spices when it is dry for 6 minutes. Continue to fry the sparkling peppercorns for about 20 minutes, and then fry for another 5-10 minutes.

    Learn authentic practices and go to Chengdu to do good.

    Hanging soup: 15 kg of beef bones, 5 kg of pork tube bones, 10 grams of pepper, 200 grams of cooking wine, 100 grams of green onions, 100 grams of ginger.

    Crack the pork bones and beef bones, boil them in cold water to remove the blood, and put them in clean water to clean.

    Put in a large pot of raw materials, add 10kg of water, and boil over low heat (the soup boiled over high heat is milky white and easy to cause soup) for about 4 hours. Remove the bones and do not, that is, into a clear soup.

    Boil the old soup: Mix the 4 points of base and 6 points of clear soup, add 50 grams of pepper, 200 grams of ginger and 200 grams of garlic and boil together for about 2 hours, remove the residue to make the old soup.

    Divide the pot: 50 grams of ginger, 50 grams of garlic, 15 grams of salt, 50 grams of monosodium glutamate, 50 grams of chicken essence, 25 grams of dried chili pepper, 15 grams of Sichuan pepper Divide the old soup evenly into each pot, keep each pot 8 points full, and put in the above ingredients.

  8. Anonymous users2024-02-05

    It is recommended to go to a professional school to study, teachers, teaching equipment are guaranteed in all aspects, do not worry about learning badly.

  9. Anonymous users2024-02-04

    It is recommended to go to a specialized chef training school to be more systematic. It is better to learn how to make flavors with a professional teacher.

  10. Anonymous users2024-02-03

    That's right, cold pot skewer recipe plus practical operation plus business management, change bean catering training.

  11. Anonymous users2024-02-02

    5,000 money first. No one will give this recipe to your brother for free!

  12. Anonymous users2024-02-01

    How many kinds of skewers are there in cold pots.

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